Sunday, February 17, 2013

Vintage Red, Pyrex and GF Scones

Thought I'd share alittle red from my kitchen, along with some Pyrex.  I had a friend over for tea and we had the scones from my cookbook, "It's All Good Without Gluten!".  I will share the recipe as well!


1 cup GF flour mix (premix and have ready to use: 1 cup brown rice flour, 1 cup white rice flour, 1/3 cup tapioca flour, 2/3 cup potato starch

½ cups tapioca flour

1 teaspoon xanthan gum

1/3 cup evaporated cane juice/organic sugar

2 teaspoons GF baking powder

½ teaspoon sea salt

½ teaspoon baking soda

5 tablespoons organic butter

½ cup dried currents (optional)

¾ cup organic milk

1 free range egg, separated


Cinnamon sugar or sugar for top


1) Preheat Oven 425

2) In a bowl combine flours, xanthan gum, cane juice, powder, soda, and salt.

3) Cut in butter with a pastry blender.

4) Stir in currents

5) Blend the milk and the egg yolk in a small bowl.

6) Add the milk mixture to the crumb mix, stir to make dough.

7) Drop by slight ¼ cups onto greased cookie sheet (I swirl the egg white around in the cup each time before scooping in the mix to keep from sticking)

8) Brush the scones with egg white.

9) Sprinkle with cinnamon-sugar or sugar.


Bake 425 12 minutes

Makes 10 scones


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